Ingredients
Cooking spray
9 graham crackers (1 sleeve), finely crushed
6 tbsp. melted butter
1/4 c. granulated sugar
2 tsp. ground cinnamon
Pinch kosher salt
4 (8-oz.) blocks cream cheese, softened
3/4 c. granulated sugar
1/4 c. packed brown sugar
4 large eggs
1 tsp. pure vanilla extract
1/3 c. RumChata liqueur
3 tbsp. cornstarch
1/2 tsp. ground cinnamon
Pinch kosher salt
Cool Whip
Cinnamon sugar
Caramel sauce
Preparation
Step 1Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, stir graham cracker crumbs, butter, sugar, cinnamon, and salt until combined. Press into the bottom of the prepared pan and up the sides. Set aside.Step 2In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with sugars until no lumps remain. Add eggs, one at a time, then stir in vanilla and RumChata. Add cornstarch, cinnamon, and salt and beat until combined. Pour mixture over crust. Step 3Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.Step 4Spread Cool Whip on top of cheesecake in a thick layer, then sprinkle all over with cinnamon sugar. Pipe more Cool Whip around the edges of cheesecake, then drizzle piped Cool Whip with caramel.
